Monday, June 25, 2012

Barbeued Beef Short Ribs As taught to me by Christian DELOUVRIER

I use large beef ribs which when the bone is removed could each be cut into two or three nice pieces - 1.5 to 2 inches thick. 20 ribs are enough for 20 people if they are the only main course, or for up to 50 people if served with other proteins. If the ribs are shorter, count one or two per person. The sauce recipe is enough to make ribs for 20-50 people.

48 hours in advance
Place meat in a large pot (or pots) covered with cold salted water. Bring to a boil. Skim off the impurities that come out of the beef as it boils. Add a glass of cold water and bring back to boil. Skim again. If needed add more water and skim a third time.

Add the following vegetables to each pot along with a beef boullion cube.
·    2 leeks
·    2 carrots
·    1 onion
·    1 head of garlic
·    1 tomato

Allow to simmer until done. It is impossible to tell you exactly how long to cook the ribs, because it depends upon the size of your ribs – but it will take at least an hour and a half and perhaps up to 3 hours…you can tell they are done as soon as a sharp knife can pierce the meat without any resistance…try not to overcook.

Allow the ribs to cool in the pot(s) with liquid. When cooled down, remove the meat without discarding the liquid. If the bones slide right out - fine throw them away. Place the meat in a container that can fit in the refrigerator. Strain the liquid and pour it over the ribs so that they covered with the liquid. Cover with plastic or aluminum foil and refrigerate until the morning of the Barbecue.

The day of the Barbecue (at least 3 hours before cook time)
Three hours before barbecuing take meat out of liquid. (strain and freeze liquid to use as stock). Take off all excess fat, trim off the membranes and remove any bones (this should be very easy) and place the meat in the following marinade.

Make the Marinade & Barbecue Sauce by mixing all of the following ingredients.
·    3.5 lbs Heinz Ketchup
·    30 fluid oz of LaChoy Soy Sauce (plain)
·    2.25 lbs. Honey
·    A1 Steak Sauce-(888ml bottle)
·    15 oz. Dijon Mustard
·    15 Pieces of Garlic
·    Salt & Pepper

When grill is ready, about 10 minutes before serving the meat, place sheets of aluminum foil on the grill and place the meat on the aluminum foil. It will heat up and even get a bit grilled. If needed baste with the marinade/bbq sauce.

Serve hot. 

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